What are the responsibilities and job description for the 3rd Shift Quality Assurance Tech Level 1 position at External Job Board?
Essential Responsibilities:
- Train, coaches, mentors, empowers and develops good GMP practices with all team members.
- Maintains compliance and handles all non-compliance and deviations in a swift manner.
- Monitors packaging (CQP#1) and process cheese manufacturing (CCP#1) operations for quality/ Food Safety compliance issues.
- Properly documents line checks and ensures accuracy in paperwork
- Evaluate line paperwork for accuracy and completeness and file appropriately as needed.
- Develops, advises on and coordinates continuous quality improvement initiatives.
- Ensures compliance with quality policies throughout all internal departments.
- Assist in preparation as needed for USDA/FDA audits, SQF third-party audits, military, and organic audits.
- Ability to create/maintain and investigate in-house product testing.
- Conduct Sanitation Pre-Op inspections.
- Ability to write/construct and implement SOPs, work instructions and form documents pertinent to establishing and maintaining high standards of functioning in both the laboratory setting and production plant.
- Primary environmental and product sampling responsibility of the Biery Cheese Environmental Program.
- Support production personnel’s quality needs on the production line.
- Support bulk cheese grading personnel and be able to allocate bulk cheese based on grading results.
- Complete monthly facility internal audits/ input findings.
- Complete customer COA’s on a daily basis/ maintain individual customer COA requirements.
- Ability to conduct daily sensory reviews on our process cheeses (CCP#2).
- Perform weekly air sampling testing/ maintain program/ documentation.
- Assist in “Red Flag” product monitoring and new product launches.
- Other duties as assigned.
Knowledge/Experience/Skills:
- Skills to provide guidance including leading teams, problem solving, tenacity and integrity.
- Must be able to multi-task and prioritize the completion of tasks with respect to importance/ deadlines
- Must understand HACCP and the key components of a HACCP program
- Must be able to work independently and work efficiently with little or no supervision
- Ability to research and interpret trends and potential compliance risks.
- Ability to collect, analyze and present facts in written and oral communication
- Proficiency in MS Office, Word, Excel and PowerPoint.
- Strong technical expertise in food safety, regulatory compliance, USDA, FDA, HACCP, SQF and GMPs
Work Environment:
Work environment involves moderate risks or discomforts which may require special safety precautions working around moving machines in production facilities, Protective clothing or gear such as goggles, gloves and shoes may be required.
Physical Demands:
Work requires some physical strain such as long periods standing and walking in production facility, and lifting of moderately heavy items such as test equipment kits and product cases. Other physical demands include climbing, crouching, and reaching.
Disclaimer:
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.
Equal Opportunity Statement
We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class.
